What’s for dinner tonight? Brussels Sprout & Potato Frittatas! This easy, quick and gluten-free recipe is yummy for dinner when paired with a fresh green salad. Making them in a 10-ounce ramekin helps with portion control and makes it easy to grab one for a delicious left-over lunch!
Makes: 4 servings
Active time: 25 minutes Total: 45 minutes
1 tablespoon extra-virgin olive oil
2 cups refrigerated preshredded potatoes
8 ounces Brussels sprouts, trimmed and thinly sliced (about 2 cups)
1/2 cup chopped onion
2 cloves garlic, minced
4 large eggs( or 16oz. liquid egg substitute)
1/3 cup grated Parmesan cheese
1/4 cup low-fat milk
1 teaspoon dried thyme
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
- Preheat oven to 400 degrees F. Coat 4 10-ounce ovenproof ramekins with cooking spray or butter and place on a baking sheet.
- Heat oil in a large skillet over medium-high heat. Add potatoes, Brussels sprouts, onion and garlic and cook, stirring, until softened and beginning to brown, about 6 minutes. Divide the mixture among the prepared ramekins.
- Whisk eggs, cheese, milk, thyme, salt and pepper in a medium bowl. Pour the egg mixture over the potato mixture and gently stir to combine.
- Transfer the baking sheet to the oven. Bake until the eggs are set and an instant-read thermometer inserted in a frittata registers 160 degrees F, about 25 minutes.